Source of Biomolecules Fruits and vegetable as functional

Source of Biomolecules Fruits and vegetable as functional and nutraceutical

Presented by: Mamoona aslam Registration No: 2015 -GCWUF-30 Degree: M. phil Discipline: Food science and

Functional food is food which provide extra physiological b from its basic nutritional function A functional food are product that resemble traditional foods demonstrated physiological benefits

Nutraceutical food Nutraceutical used to described medicinal or nutritional com includes a food, plant or naturally occurring material, which purified or concentrated and used for the improvement o prevention or treating a disease Commodities derived from food but are used in medicinal fo capsules of liquid and again render demonstrated physiological

Biomolecules Substance that are produced by cells and living organisms b process i. e. cell division Biomolecules include large macromolecules such as proteins, ca lipids, and nucleic acids, as well as small molecules such metabolites, secondary metabolites, and natural products. They are important for the survival of living cells.

Fruits • A fruit is a part of flowering plant that drives from specific tis the flower, one or more ovaries and in some cases accesory • Fruits contain wide variety of compositions such as vitamins/a acid, carotenoids, volatiles, sugars, amino acids, organic minerals, fibers, polyphenols, flavonoids, anthocyanins, trite and other nutrients.

Fruits as functional food an nutraceuticals Strawberries • Strawberries among the world’s most commonly consumed nutritional and bioactive compounds such as flavonoids, a and non flavonoid condensed tannind (ellagitannins). • Supplementation with various strawberry extracts to induced showed improved lipid profile, liver function, and serum cre

Strawberries • Strawberry extracts also regulated several fatty acid, synth transcription factors, and inflammatory markers, and displaye effects on renal and pancreatic cells.

Grapes • Grapes, a widely cultivated and consumed fruit around the w major antioxidant flavonoids such as catechins, anthocyanin and resveratrol. • Supplementation with whole grape powder to obese imp functions and reduced tubular injury, and protein cast form may be associated with upregulatio of antioxidants and down

C • Whole grape powder-fed for diabetic lower kidney, liver, weight in parallel with lower serum glucose and the higher albumin/globin ratio.

Mango • Mango (Mangifera indica L. ) is widely used for nectar resulting in a by-product that contains a high content of mangi acid, epicatechin, ferulic acid, tocopherol and caroten antioxidants. • Similarly, mangosteen (Garcinia mangostana L) is a tropic plant with fruit that contains a high amount of xanthones (α

C • Supplementation with mango by-product to reduced serum triglyceride levels, decreased lipid intestinal absorption person

Vegetables as functional food nutraceuticals Carrot • Carotenoids are a group of highly hydrophobic molecu tetraterpenoid structure that consists of a long hydroc containing many conjugated double bonds • Carotenoids contribute to the characteristic colors of man animal species due to their ability to absorb electromagnetic

C • In addition, they have been reported to exert various health b consumed orally, such as provitamin A activity reduced ris cancers reduced risk of cardiovascular diseases and abilit obesity

Broccoli • Broccoli is an excellent source of nutraceutical compounds health effects such as anticancerous, anti-diabetic, antioxid microbial properties. Glucosinolates, polyphenols, vitamin dietary fibers are the most important molecules present in bro

Red cabbage • Red cabbage (RC), is more unique among the cruciferous v providing a big quantity of anthocyanins, which qualify antioxidant nutrients, but also as anti-inflammatory nutrients. • The antioxidant richness of cabbage is partly responsible f prevention benefits Containing vitamins, minerals and phyto

Onion • Onion (Allium cepa), which contains bioactive sulfur c including S-methylcysteine and flavonoids such as quercet used traditionally to treat various diseases since ancient times • supplementation with essential oil and extracts of onion increased the levels of antioxidative enzymes and h protected pancreatic islets, liver, and kidneys from the delete

Functional or nutraceutical fruits pr • Apple pectin, Bioherba, 100 Capsules, 300 mg • Apple pectin is an excellent source of soluble fiber. Popula help diet for weight control. Helps maintain healthy blood improves the functionality of the digestive system.

Mango Protein Powder • Assist in cell function, growth and development • Improve metabolic rate, can efficiently burn carbohydrat • • • proteins Help lose weight, build lean muscle mass Fulfill requirement of essential amino acids Fortified with iron, calcium and many other nutrients Accelerate muscle recovery Build immunity and supports general well-being

Functional or nutraceutical veget products • Nutraceuticals Biotrex Beta Carotene • Promotes immune health and antioxidant protection • Essential for good vision, healthy hair and skin

Cabbage pills • Pure Cabbage Pills • Cabbage is full of vitamins and dietary fibers and Calcium t your digestive system. Cabbage is also used to treat asthma sickness

References • Wildman, R. E. , & Bruno, R. S. (Eds. ). (2019). H nutraceuticals and functional foods. CRC press. • Kalra, E. K. (2003). Nutraceutical-definition and introdu Pharmsci, 5(3), 27 -28. • Hasler, C. M. (1998). Functional foods: their role in diseas and health promotion. FOOD TECHNOLOGY-CHAMPA

Co • Baiano, A. (2014). Recovery of biomolecules from food waste Molecules, 19(9), 14821 -14842. • Tolonen, M. , Taipale, M. , Viander, B. , Pihlava, J. M. , Korh Ryhänen, E. L. (2002). Plant-derived biomolecules in fermen Journal of Agricultural and Food Chemistry, 50(23), 6798 -68

Co • Mahima, V. A. , Tiwari, R. , Karthik, K. , Chakraborty, S. , Dhama, K. (2013). Nutraceuticals from fruits and vegetables A review. Journal of Biological Sciences, 13(2), 38 -47. • Singh, S. A. U. R. A. B. H. , & Devi, M. B. (2015). Veg potential source of nutraceuticals and phytochemicals: A revie Pharm Sci, 5, 1 -14.